Following the closure of Canvas in Marylebone and its relocation to Canvas, high-flying Swiss chef Michael Riemenschneider has expanded his portfolio out of London with the acquisition of this stylish country hostelry-with-rooms not far from the river Thames. The Black Boys Inn has been providing sustenance since the 16th century, although its oak beams, nooks and crannies now sit comfortably alongside up-to-the minute facilities. Riemenschneider’s sous chef from the original Canvas is overseeing the kitchen, which aims to keep things simple and stylish for the local crowd: expect starters of sea bream escabèche with micro cress and beetroot or beef tartare with avocado, duck egg yolk and confit shallots, ahead of roast and stewed lamb with radicchio and goats’ cream or cod fillet with asparagus, spinach gnocchi and prawns, plus steaks ‘from the butcher’s block’. Weekend brunch and afternoon tea are also promised.